The hunt for chanterelles is in full swing in August. But many still don’t know about the beneficial properties of the mushroom, despite the fact that it is actively bought up from the population..
The mushroom is known as a natural, effective and safe remedy for parasites, but despite this, most housewives consider it necessary to boil them before cooking..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook chanterelles.
Fried chanterelles
You don’t need to boil or soak young mushrooms in salt water.
They don’t contain worms, thanks to the beneficial substances that kill parasites and their eggs (including in the human body).
In addition, pre-cooking chanterelles worsens their taste.
Therefore, young chanterelles are simply cleaned, washed, and then the moisture is evaporated in a frying pan and fried.
Freezing
Before freezing, it is recommended to boil or fry chanterelles.
The reason is that after defrosting they will taste bitter.
It is also recommended to boil mushrooms that were bought at the market or not young, but already large chanterelles.
Before freezing, they are boiled for 10-15 minutes, and before frying, it is enough to hold them in boiling water for 7-10 minutes.
